Oriental Turnovers

1
mary Armstrong

By
@emit1961

This is a favorite hot appetizer I made during holiday get- togethers.

Rating:
★★★★★ 1 vote
Comments:
Serves:
2-3 dozen with a 3 1/4 inch cutter or 4 dozen using a 2 3/4 inch cutter
Prep:
40 Min
Cook:
15 Min

Ingredients

CRUST

1 pkg
8 ounce, cream cheese
1/2 c
butter or margarine
1 1/2 c
flour

FILLING

1 can(s)
5 ounce, chicken drained, minced or chopped
1 can(s)
8 ounce, water chestnuts, drained, finely chopped
2 Tbsp
minced onion
1 can(s)
4 ounce, mushrooms, drained, chopped fine
2 Tbsp
soy sauce
1/4 tsp
ginger
1/4 tsp
salt
1/4 tsp
pepper
1/2 tsp
sugar
1/2
slightly beaten egg ( reserve other half for sealing turnovers)

How to Make Oriental Turnovers

Step-by-Step

  • 1CRUST:
    In a mixer cream the cheese and butter well. Cut in the flour with a broad blade knife. Mix well and chill for one hour.

    If dough gets too stiff in refrigerator, put in microwave on defrost for one minute.
  • 2Roll out on a lightly floured pastry cloth (about the thickness of a quarter or a bit thinner. Cut circles with a 2 3/4 inch cookie cutter.
  • 3Brush edges of circles with slightly beaten egg.
  • 4For FILLING:
    Combine the chopped or minced chicken, water-chestnuts, onions, mushrooms, soy sauce, spices, sugar and 1/2 beaten egg.

    (Squeeze out some of the excess liquid when filling the turnovers).
  • 5Put about one teaspoon filling in center of each, fold in half, seal edges with fork and prick top lightly.
  • 6Brush each with 1/2 of egg remaining from filling slightly beaten.
  • 7Bake at 450 degrees 12 to 14 minutes, or until golden brown. Serve warm.

Printable Recipe Card